Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

2024-12-31

Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

2024-12-31

Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment

2024-12-31

The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

2024-12-31

Yoghurt fortification with Moringa oleifera: nutritional and production aspects

2024-12-31

The effect of body condition score in the transition period on milk, fertility, and health traits of Holstein cows

2024-12-31

Quality and healthy aspects of Lider cheese at different stages of ripening

2024-6-11

Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

2024-6-11

Analysis of 18 elements in Alpine goat milk in the first third of lactation

2024-6-11

Mljekarstvo

2024-6-11

The influence of different stress factors on the production and quality of sheep milk

2024-6-11

S-layer proteins in microencapsulated freeze-dried probiotic Levilactobacillus brevis strains

2024-6-11

Mastitis challenges in Serbian dairy farming: a study on somatic cell counts and pathogen distribution

2024-6-11

Role of dietary intervention on sugar-sweetened beverages, fruit juices and milk consumption among obese children/adolescents

2024-6-11

Effects of lactic acid bacteria exposed to extreme conditions on yoghurt quality

2024-3-25

Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts

2024-3-25

Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk

2024-3-25

The variability in cow’s recovery potential regarding the milk recording season

2024-3-25

The aroma profile of butter produced using different starter cultures

2024-3-25

Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

2024-3-25

Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment

2023-12-31

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

2023-9-29

Impact of parity on the profile of fatty acids with potential importance for human health in camel (Camelus dromedarius) milk

2023-9-29

Biochemistry of aroma compounds in cheese

2023-9-29

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey

2023-9-29

Prevalence of mastitis in Algerian dromedary camels and antimicrobial resistance of the causative Staphylococci

2023-9-29

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

2023-9-29

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage

2023-6-19

Assessment of milk and blood enzymes in Holstein cows with subclinical mastitis

2023-6-19

Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk

2023-6-19

Diagnostic accuracy of milk components for pregnancy diagnosis in mid and late lactation cows

2023-6-19

The influence of grazing and indoor systems on goat milk, brined cheese and whey quality

2023-6-19

Effect of reproductive indices and bovine somatotropin on milk yield in Holstein cows experiencing climatic sub-fertility

2023-6-19

Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation

2023-3-27

The importance of somatic cell count in dairy technology

2023-3-27

Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time

2023-3-27

Assessment of the main factors affecting goat milk yield and composition in the North West region of Tunisia

2023-3-27

Effect of chia (Salvia hispanica L.) seed mucilage powder on some physicochemical and rheological properties of ayran drinks

2023-3-27

Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production

2023-3-27

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

2022-12-20

Economic analysis of specialized dairy farms in Croatia according to FADN

2022-12-20

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

2022-12-20

Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

2022-12-20

Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

2022-12-20

Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture

2022-12-20

The effect of animal-related and some environmental effects on daily milk production of dairy cows under the heat stress conditions

2022-10-6

The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese

2022-10-6

Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening

2022-10-6

Influence of lactation stages on haematological and biochemical parameters in blood of Lacaune dairy sheep

2022-10-6

Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk

2022-10-6